Ensalada de 7 Capas Vegana - Esta ensalada de 7 capas vegana es más sana que la original, pero está igual de rica. Lleva capas de vegetales, bacon de tempeh y un aliño muy cremoso. #vegano #singluten #danzadefogones

When I was little in my house we ate salad every day of the year, not only in summer and the truth is that I always feel like it, not only when it’s hot.



  • 1 taza de lechuga romana (50 g), troceada
  • 1 taza de maíz (140 g)
  • 1 taza de tomates cherry (150 g), cortados en 4 trozos
  • Bacon de tempeh (la receta completa), troceado en tiras
  • 1 cebolla morada o blanca, troceada
  • 2 zanahorias grandes, ralladas
  • 1 taza de guisantes (140 g)

Para el aliño:

  • 1 taza de anacardos (150 g), remojados en agua caliente al menos 20 minutos
  • 1/2 taza de agua (125 ml)
  • 2 cucharadas de zumo de limón
  • 1 cucharada de sirope de arce o agave
  • 1/2 cucharadita de sal


  1. We assemble the salad in 2 individual pots , but if you want you can use a large container, a baking dish or a salad bowl. You can also mix all the ingredients together and not layer them distinctly.
  2. If you’re using canned corn and peas, drain and wash. If using frozen corn and peas, cook them separately according to package directions.
  3. To assemble the salad, layer the ingredients in any order you like. We use this order: lettuce, corn, tomato, tempeh bacon, onion, carrots, and peas.
  4. To make the dressing, strain the cashews and place them in a blender. glass with the rest of the ingredients. Beat until combined.
  5. Top the salad with the dressing and garnish with some chopped chives (optional). You can serve it immediately or leave it in the fridge for a couple of hours to chill.
  6. Leftovers can be stored in the fridge in an airtight container for 3-4 days. It’s best to store the dressing separately if possible.


  • If you want an oil-free or lighter version, you can substitute the tempeh bacon for our aubergine bacon.
  • You can use any vegetable or ingredient you want, it’s the good thing about salads, they always look good.
  • For the dressing you can use any sweetener.
  • You can also make the dressing using 1 and 1/2 cups of vegan mayonnaise (190 g) and 1 tablespoon of maple or agave syrup.
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